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Greek Pastitsio

Source of Recipe

Linda's


List of Ingredients

1/2 lb elbow macaroni
2 teaspoons salt
boiling water
2 tablespoons butter
2 med. chopped onions
1 lb ground chuck
2 cans (8oz) tomato sauce
1 teaspoon salt
2 cloves garlic minced
2 teaspoons ground cinnamon
3 tablespoons butter
3 tablespoons flour
2 1/4 cups milk ****do not double
3 eggs ****do not double
dash of salt, pepper and nutmeg


Recipe

Cook macaroni and add 2 teaspoons salt in boiling water. Drain.
Heat 2 tablespoons butter, add chopped onion
Sauté, add meat, add tomato sauce, salt, garlic and 1 teaspoon cinnamon. Simmer 20 min.

Grease a 11 inch square baking dish, turn 1/2 macaroni into it - top with the meat. Spread even, add final layer of macaroni

Preheat oven 350 degrees, In medium saucepan, melt 3 tablespoons of butter, stir in flour, remove from heat slowly stir in milk, beat until smooth with whisk and simmer 5 min. or until thick & smooth. Remove from heat & cool slightly.

In medium bowl, beat eggs slightly. Slowly add 1/2 of hot cream sauce. Beating constantly. Return mixture to remaining sauce in pan and beat smooth. Season with salt, pepper and nutmeg.

Sprinkle top macaroni with remaining cinnamon and pour sauce over all. Sprinkle the cinnamon in a diagonal pattern on top of pan

Tap pan hard on counter top so sauce goes to bottom.

Bake 40 min. or until custard is firm. Let stand @ room temp for 10 min.

THIS RECIPE CAN BE DOUBLED AND PUT IN A 13 X 9 OR LARGER PAN

Makes 6 to 8 servings